Meatless Mondays: Fettuccine Florentine
It’s Monday again, which means it’s time for another tasty meatless recipe and statistic that will help you start your week off right!
Today’s statistic comes from the Meatless Monday website.
“The United Nations’ Food and Agriculture Organization estimates the meat industry generates nearly one-fifth of the man-made greenhouse gas emissions that are accelerating climate change worldwide… reigning in meat consumption once a week can help slow this trend.”
Lowering meat consumption can help with the environment and improve our general health, so let’s take a look at a new recipe: Fettuccine Florentine!
- 8 oz fettuccine, cooked according to package instructions
- 1 tablespoon olive oil
- 1 fresh red chili pepper diced or 1 teaspoon diced bottled red chili
- 2 cloves garlic, diced
- 6 large flat mushrooms, sliced
- Salt and pepper, to taste
- 1 cup low fat evaporated milk or 1 cup low fat non-dairy powdered milk
- 1 large bunch of fresh spinach, roughly chopped
- 1 cup parmesan cheese or non-dairy parmesan, freshly grated
- 1/4 cup parsley, chopped
- 6 sundried tomatoes, diced
- Heat olive oil in a large heavy-based pan over medium-high heat. Add the garlic and chili and cook for 3-5 minutes, or until soft and fragrant.
- Add the mushrooms to the pan and cook for about 3-4 minutes, or until soft and browned. Season with salt and pepper to taste and toss well.
- Reduce heat to low and add the evaporated milk. Slowly stir for about 5 minutes, or until liquid has reduced by three quarters.
- Add the cooked fettuccine, spinach, parmesan, parsley and sundried tomatoes to the pan. Toss for 2-3 minutes, or until spinach is wilted and fettuccine is well incorporated.
- Serve topped with a little extra parsley and fresh cracked pepper.
We hope you enjoy being healthy, happy and good to the environment!
Peace Grl Out!